Just in time for St. Patrick’s Day is a scalloped potato casserole made with Irish farmhouse cheeses. Use a variety of cheese that will melt into the potatoes and cream. If you can’t find Irish farmhouse chesses, look for local farmhouse cheese with a nice flavor. With the cream and cheese, this dish is very rich. The trick is to cook the potatoes very slowly at a low temperature so that the cream doesn’t curdle. This recipe serves about six or seven.
2 lbs medium-sized potatoes
1 large garlic clove, finely chopped
3.5 oz well-flavored Irish farmhouse cheese, grated
Salt and freshly ground black pepper
1 ¼ cups milk
1 ¼ cups heavy cream
1. Preheat the oven to 275ºF. Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, and then finish with a final layer of neatly overlapped potatoes.
2. Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.
3. Bake for approximately 1½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.
Tip: If you would like to make this your main meal and not just a great side, add bits of cooked ham or sausage.